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Unread 10-10-2013, 04:35 PM   #20
spedly
On the road to being a farker
 
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Join Date: 04-27-13
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A 22 was fine when I was just cooking standard stuff. But once I got into making bacon and pastrami (or, more accurately, let my family and friends try homemade bacon and pastrami) I found that they would ask me to smoke up meat for them in addition to my own and I quickly ran out of room.
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